INGREDIENTS

INSTRUCTIONS

In a skillet bring 3 cups of the broth to a boil, add the chicken, reducing
the heat to keep the broth at a bare simmer, and simmer it, turning it
once, for 8 minutes, or until it is springy. Transfer the chicken to a
cutting board, reserving the broth, and chop it. In a large saucepan cook
the onions, the celery, and the apple in the oil, covered, over
moderately-low heat, stirring occasionally, for 10 minutes, or until the
vegetables are softened. Stir in the curry powder and cook the mixture,
stirring, for 3 minutes, and stir in the remaining 1 cup broth. Bring the
liquid to a boil and simmer the mixture, stirring occasionally, for 10
minutes. In a food processor or blender puree the mixture, transfer the
puree to a bowl, and stir in the reserved broth and the chicken. Let the
mixture cool, stir in half-and-half, and chill the soup, covered, for 3
hours, or until it is cold. Garnish the soup with the raisins. This recipe
yields 6 one-cup servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-D256 broadcast 04-25-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-04-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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